Spinach with onions & pine nuts

Spinach with onions & pine nuts

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(10 ratings)

Prep: 5 mins Cook: 20 mins


Serves 6 - 8
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal203
  • fat16g
  • saturates6g
  • carbs9g
  • sugars7g
  • fibre0g
  • protein7g
  • salt0.73g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g pine nut
  • 2 garlic clove, crushed
  • grating of nutmeg
  • 1 tbsp sherry vinegar
  • 2 x 500g bags spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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  1. Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.

  2. Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.

  3. To serve, toss the cooked spinach into onion mix and season generously.

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Comments (10)

SiNZ's picture

Not bad. Used the recipe to use up some unused spinach leftover from another meal. Added mushrooms in with the onion but used red wine vinegar as I didn't have sherry. Could have been tastier though. I think it needs something extra, perhaps some chilli flakes through the spinach.

reevey's picture

Not bad but think white wine would give better flavour than the vinegar. Not a great fan of spinach but as is this was the best spinach dish I've eaten so will cook it again. Served it with my recipe for squid stuffed with black pudding with a sticky tomato sauce

bezza110's picture

Made this in advance for dinner and then just heated prior to eating

lalybaba's picture

Made this for lunch today. Was relatively straight forward and quick and reminded me just what a nice accompanyment it can be. I made a half quantity as there were only two of us for lunch a part from halfing all the ingredients followed the recipe and we really enjoyed it with our grilled Turkey steaks and boiled new potatoes. I'll definitly do it again.

nevynevster's picture

I did this as a pasta dish with pappardelle. I just threw the cooked pasta in at the end. It was lovely.

mofli123's picture

Lovely! In Spain they have a similar dish made with Swiss chard, pine nuts and raisins so I've added some seedless raisins to the recipe (a few minutes before the end of cooking so that they become juicy). Delicious and good-for-you to boot!

leminoufou's picture

Loving it! I don't have sherry vinegar around some I use lemon or balsamic instead.

hlnharrison's picture

Made this on Christmas Day to go with the turkey. It went down so well I made it again on New Years Day to accompany beef wellington. My 80 year old mother who professes not to like spinach enjoyed it cooked this way.

bethocallaghan's picture

Really yummy.

janbomyers's picture

The kale version of this was a huge hit with everyone. A great way of jazzing up the kale in the veg box!

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